Thalappakatti Biriyani is a renowned South Indian biriyani brand that originated in Dindigul, Tamil Nadu, and is celebrated for its unique flavor and heritage. Founded in 1957 by Nagasamy Naidu, the name 'Thalappakatti' (meaning 'turban' in Tamil) comes from the traditional headgear he wore, which became a symbol of authenticity...
Ingredients
Chicken500g
Basmati rice2cup
Water3 1/2cup
Kashmiri chilli powder1 1/2tbsp
Ginger1in
Garlic10clove
Green chilli2
Onion2
Tomato1
Chicken masala powder1tsp
Garam masala powder1tsp
Cinnamon1in
Cloves4
Cardamom2
Fennel seeds1tsp
Chopped coriander leaves1/2cup
Chopped mint leaves1/4cup
Salt to taste
Oil1/4cup
Ghee3tbsp
Chilli powder1tsp
Nutrition (per serving)
Calories
512.0kcal (25.6%)
Protein
36.0g (72%)
Carbs
50.0g (18.18%)
Sugars
2.0g (4%)
Healthy Fat
16.4g
Unhealthy Fat
8.0g
% Daily Value based on a 2000 calorie diet
How to make Thalappakatti Biriyani
- Step 1
Wash and soak the rice for 20 minutes. Drain out the water and set aside.
- Step 2
Add garlic, ginger, and green chilli to a mixer jar. Grind it into a paste and set aside.
- Step 3
Marinate the cleaned chicken pieces with chilli powder, turmeric powder, and salt. Let it rest for 15 minutes.
- Step 4
Heat a pressure cooker or kadai and add oil. Add cinnamon, cardamom, cloves, and fennel seeds. Sauté for 10 seconds.
- Step 5
Add sliced onion and sauté until it turns slightly brown.
- Step 6
Add the ginger-garlic-green chilli paste and sauté until the raw smell disappears.
- Step 7
Turn the flame to low and add Kashmiri chilli powder, chicken masala powder, salt, and garam masala powder. Mix well.
- Step 8
Add chopped tomato and sauté until the oil separates.
- Step 9
Add half of the chopped coriander leaves, mint leaves, and marinated chicken pieces. Sauté on high flame for 5 minutes.
- Step 10
Add 3.5 cups of hot water, drained rice, and ghee. Let it boil vigorously for 3 minutes.
- Step 11
Close the lid without the whistle and cook on very low flame for 12 minutes.
- Step 12
Turn off the flame and let it sit for 5 minutes.
- Step 13
Open the lid, add the remaining chopped coriander leaves, and mix well. Serve hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
512.0kcal (25.6%)
Protein
36.0g (72%)
Carbs
50.0g (18.18%)
Sugars
2.0g (4%)
Healthy Fat
16.4g
Unhealthy Fat
8.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use aged basmati rice for the best texture and aroma.
Ensure the chicken is marinated well to enhance the flavor.
Do not overcook the rice; it should remain fluffy and separate.
Serve with raita, boiled eggs, and brinjal curry for an authentic experience.
FAQS
Can I use mutton instead of chicken?
Yes, you can use mutton instead of chicken. Adjust the cooking time accordingly as mutton takes longer to cook.
What type of rice is best for this biriyani?
Aged basmati rice is recommended for the best texture and aroma.
Can I make this biriyani in a regular pot instead of a pressure cooker?
Yes, you can use a regular pot. Ensure to cook on low flame and monitor the water level to avoid burning.
How can I make this biriyani spicier?
You can add more green chillies or increase the quantity of Kashmiri chilli powder to make it spicier.
What side dishes pair well with Thalappakatti Biriyani?
Raita, boiled eggs, and brinjal curry are traditional accompaniments that pair well with this biriyani.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia